Ham, leek and potato gratin

Ham, leek and potato gratin

From WW “irresistible” Feb 2006

Serves 4

Points per serving 6

650g waxy potatoes, peeled and sliced

1 tbsp breadcrumbs

100g WW low fat hard cheese, grated

3 large leeks, sliced thinly

200ml chicken stock

1 tbsp. Dijon mustard

Pinch ground nutmeg to taste

3 tbsp. plain flour

200ml skimmed milk

1 fresh bay leaf

Low fat cooking spray

250g lean ham, diced

Preheat the oven to Gas 5/190ºC

Boil the potatoes until nearly cooked through, drain and set aside.  Mix the breadcrumbs and cheese together.

Cook the leeks with 100 ml of the stock in a pan, covered for 5 minutes or until tender than set aside.

Whisk the rest of the stock, mustard and nutmeg in a pan until well blended.  Place the flour in a bowl and gradually whisk in the milk until blended.  Add to the stock mixture in the pan with the bay leaf, stirring to combine.  Bring to the boil, reduce the heat and simmer for 2 minutes or until the mixture thickens, stirring constantly.  Season to taste.

Spray a 33cm x 23 cm (13” x 9”) baking dish with low fat spray and pour in ¼ of the sauce.  Arrange one third of the potatoes over the sauce.  Top with half the ham and half the leeks.  Repeat the layers then top with the remaining potatoes.  Pour on the remaining sauc and sprinkle with the cheesy breadcrumbs.

Bake for 45 minutes or until bubbling and golden brown.  Serve with veg or salad.